Cream soup of roasted beetroot


0,5l broth
4 beetroots
30% cream
Lactima butter
Lactima cream cheese
salt, pepper


Cut beetroots into fine cubes and cook in the broth until soft. Add 30% cream, Lactima cream cheese, salt, pepper. Bled everything until smooth. Spread the Lactima butter on the baguette slices grilled on a frying pan. Serve the hot cream soup with the toasts. Enjoy your meal!

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